Kidneys in Mustard Sauce on Toast

Pan-fried lamb kidneys served with a creamy Dijon mustard and chive sauce on a slice of toasted bread.

Quick High Protein Breakfast Offal Creamy

Estimated Nutrition

Calories

542.4

kcal / serving

542.4 kcal total

Carbs

15.8g

per serving

15.8 g total

Fat

38.6g

per serving

38.6 g total

Protein

34.2g

per serving

34.2 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

CondimentsSauces

Dijon Mustard

Dairy

Butter

Double Cream

GrainsCereals

slice

Bread

toasted, for serving

Meat

piece

Lambs' Kidney

membranes removed, sliced in half and core removed

NutsSeeds

pinch

Salt

to taste

pinch

Black Pepper

freshly ground, to taste

handful

Chive

fresh, chopped

OilsFats

Olive Oil

Method

Place toast on a plate, top with kidneys, and pour the sauce over.

Season with salt and pepper then stir in chopped chives.

Reduce heat, stir in mustard, and simmer until the sauce thickens.

Boil the cream in a small saucepan.

Fry the kidneys for 6 minutes until golden-brown and cooked through.

Heat the oil and butter in a frying pan over medium heat.

Season the kidneys with salt and black pepper.